Lentil & Eggplant Lasagna

Ingredients

• 2 eggplants, sliced into 1/4-inch slices lengthwise

Sea salt (for sweating)

• 1 Tbsp olive oil
• 1 28-ounce jar favorite marinara sauce
• 1/2 cup water
• 3/4 cup rinsed and drained red lentils (can sub green, but will increase cooking time)
• 15 oz tub Ricotta Cheese
• 1/4 - 1/2 cup Mozzarella Cheese
• 1/4 cup parmesan cheese, plus more for serving

Directions

Preheat oven to 425 degrees F.

1. Also set out two baking sheets and one large (9x13-inch or similar) baking dish.

Eggplant Noodles

1. Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes.
2. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels.
3. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
4. Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive or grape seed oil.

Bake in a 425 degree F oven for 13-15 minutes.

1. Remove from oven and reduce oven heat to 375 degrees F.

Marinara Lentil Mixture

1. While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat.
2. Then add rinsed lentils and lower heat to a simmer (low) and cook loosely covered (to prevent splattering), stirring occasionally, for about 15-20 minutes or until lentils are tender.

Assemble

1. Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant.
2. Spoon half of the ricotta over the eggplant slices and spread into an even layer.
3. Then top with another layer of marinara sauce.

Repeat until you have used up all the ricotta.

1. NOTE: The top layers should be: Marinara, eggplant noodles, marinara.
2. Sprinkle the top with mozzarella and parmesan cheese and cover with foil.
3. Bake at 375 F for 30 minutes, then remove foil and bake for 10-15 minutes or until the sauce is bubbly and warm and the top layer is very slightly browned.
4. Let rest for 10-15 minutes, then slice with a serrated or very sharp knife, and serve with additional parmesan cheese and fresh basil (optional).

Notes

*Make your red sauce from scratch using this recipe.

*If you have a soy allergy or prefer not to use tofu, sub this macadamia nut ricotta instead!

*Adapted from my Eggplant Lasagna Rolls.

*Nutrition information is a rough estimate for 1 of 9 slices without vegan parmesan cheese.

Nutrition

Calories: 164 Total Carbohydrates: 21.8 g Total Fat: 5.4 g Dietary fiber: 10.8 g Protein: 10.7 g Saturated fat: 0.8 g Amount Per: 1 slice (of 9) Sugar: 6.5 g